7 research outputs found
Pengaruh Amilosa dan Amilopektin terhadap Sifat Pasta Pati Jagung
Corn starch is an abundant renewable resource for producing biodegradable food packaging. There has been a lot of effort to increase the capabilities of corn starch in this area including its plasticity. Native starch becomes thermoplastic after heat treatment with plasticizers. However, the initial properties of corn starch need to be understood before developing it into biodegradable plastic. This study was aimed to reveal the effect of amilose and amilopectin on the pasting properties of corn starch. The study used pure amilose and amilopectin and commercial corn starch. The comparison was made between commercial corn starch and composite starch made from amilose and amilopectin. The ratio of amilose to amilopectin in the composite starch was 26 : 74, imitating the ratio of the two components in the corn starch. The result showed that both starches performed different pasting properties. These data demonstrate that pasting properties of corn starch do not only depend on the amount of amilose and amilopectin present in the starch
Pemberdayaan Masyarakat Desa Tangkit Kecamatan Sungai Gelam dengan Mengupayakan Komersialisasi Benih Bayam
Potensi benih bayam cukup tinggi di Desa Tangkit Kecamatan Sungai Gelam Muaro Jambi tetapi penguasaan teknologi di bidang produksinya oleh petani masih rendah. Penerapan teknik produksi dan pengelolaan yang baik diyakini dapat menghasilkan benih bayam unggul komersial sehingga bisa menjadi sumber pendapatan baru bagi petani bayam. Permasalahan berupa rendahnya pengetahuan, penguasaan teknologi, dan ketrampilan berusaha diatasi dengan cara (1) transfer ilmu dan teknologi produksi benih bayam unggul bernilai ekonomis tinggi; (2) meningkatkan minat masyarakat berwirausaha benih bayam; (3) melakukan komersialisasi terhadap benih bayam unggul yang berhasil dikembangkan, (4) memberdayakan kelompok tani melalui kegiatan berwirausaha; (5) memantapkan bentuk dan disain grafis kemasan menjadi lebih menarik dan berorientasi pasar sehingga dapat meningkatkan nilai dan harga jual produk; dan (6) melakukan promosi melalui internet dengan menyertakan unsur edukatif kebaikan produk dietary fiberberbasis sayur bayam bagi kesehatan. Setelah dilakukan penyuluhan dan pelatihan, pengembangan produksi benih bayam unggul menjadi suatu keniscayaan bagi masyarakat dan petani di Desa Tangkit yang memang merupakan sentra produksi bayam. Produksi benih bayam unggul merupakan alternatif jalan keluar bagi persoalan jenuhnya pasar dan tekanan hukum permintaan dan penawaran komoditas bayam segar. Pengembangan usaha ini telah menciptakan lapangan kerja baru bagi mitra dan masyarakat sasaran
MODIFIKASI PATI UWI KUNING (DIOSCOREA ALATA) MENGGUNAKAN METODE PRESIPITASI SERTA APLIKASINYA UNTUK EDIBLE FILM
Penelitian ini bertujuan untuk mendapatkan konsentrasi pati yang dapat menghasilkan pati modifikasi dengan ukuran paling kecil serta untuk mengetahui karakteristik edible film yang dibuat dari pati alami dan edible film dari pati komposit yaitu pati alami ditambah pati modifikasi berukuran lebih kecil. Penelitian ini dilakukan dalam 3 tahap yaitu ekstraksi pati uwi, modifikasi pati uwi dengan metode presipitasi dan pembuatan edible film dari pati alami dan pati komposit. Penelitian ini didesain untuk menghasilkan pati modifikasi dengan menggunakan 5 taraf konsentrasi pati yaitu 1%, 2%, 3%, 4% dan 5%. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi 3% menghasilkan ukuran partikel pati terkecil (0,888 × 1,313μm sampai dengan 13,334 × 24,701μm) dengan rendemen pati sebesar 75%. Edible film yang dibuat dari pati komposit memiliki karakterisktik yang berbeda dengan Edible film dari pati alami saja. Edible film dari pati komposit menghasilkan nilai ketebalan yang lebih tinggi (0,17± 0,004 mm), kelarutan yang lebih rendah (27,12 ± 6,92 %), transparansi yang lebih rendah (10,37 ± 0,23 %/mm) dan laju transimisi uap air (WVTR) yang lebih rendah 21,2766 g/m2jam dari pada edible film dari pati alami saja
Sifat Fungsional Pati Ubi Kelapa Kuning (Dioscorea alata) dan Pemanfaatannya sebagai Pengental pada Saus Tomat
The aim of this research was to determine the functional properties of yellow greater yam’s starch (Dioscorea alata) and its ability to acts as thickening agent for tomato sauce. This research was carried out in 2 stages: starch extraction followed by determination of its physical and functional properties and production of tomato sauce using completely randomized design with 5 levels of starch concentration and 4 replications. The levels were 0, 1, 2, 3 and 4% which was calculated from tomato pulps. Functional properties of yellow greater yam’s starch showed the capability as thickening agent but had quite high setback value. The result showed that the concentration of yellow greater yam’s starch significantly affect viscosity and syneresis (p 3), the concentration of 2% yellow greater yam’s starch is proposed to be used as thickening agent in tomato sauce producing tomato sauce without syneresis during a week of storage, viscosity 4.85 Poise, total soluble solid 44.8 obrix, L* 50.75, a* 50.75, b* 51.30 and overal acceptance “rather like” to “like”
Modifikasi Pati Ubi Kelapa Kuning Metode Presipitasi Menggunakan Beberapa Tingkat Suhu Serta Aplikasinya untuk Edible Film
Penelitian ini bertujuan untuk mendapatkan suhu proses modifikasi pati menggunakan metode presipitasi yang dapat menghasilkan pati ubi kelapa kuning modifikasi dengan ukuran paling kecil serta untuk mengetahui karakteristik edible film yang dibuat dengan penambahan pati modifikasi. Penelitian ini dilakukan dalam 2 tahap yaitu tahap modifikasi pati ubi kelapa kuning dengan metode presipitasi dan tahap pembuatan 2 jenis edible film yaitu edible film dari pati alami dan dari gabungan pati alami dan pati modifikasi hasil penelitian tahap pertama. Pada tahap modifikasi pati digunakan 4 taraf suhu yaitu 70 °C, 80 °C, 90 °C dan 100 °C. Hasil penelitian menunjukkan bahwa perlakuan pemanasan pada suhu 100 °C menghasilkan pati ubi kelapa modifikasi dengan ukuran partikel pati terkecil yakni dari 1,82 sampai 21,93 µm. Edible film dengan penambahan patimodifikasi memiliki karakteristik yang berbeda dengan edible film pati alami saja dengan karakteristik ketebalan yang lebih tinggi yakni 0,117±0,027 mm, kelarutan lebih rendah (17,36±1,56%), nilai transparansi lebih rendah (10,92±2,27%/mm), nilai WVTR yang lebih rendah (161,9±39,1 g/mm.m2.jam) dan nilai kuat tekan lebih tinggi (802,48±2,23 gF) dibandingkan edible film berbahan dasar pati alami saja
The Effect of Temperature and Heating Time to Antioxidant Activity of Onion Dayak Bulb Extract (Eleutherine palmifolia): Antioxidant Activity of Onion Dayak Bulb Extract (Eleutherine palmifolia)
Onion Dayak (Eleutherine palmifolia) is a typical plant of center Kalimantanwhich has been used hereditary as medicine by Dayak people. The part of thisplant that is used as medicine is the bulb. Empirically, the bulb of onion Dayakcan heal diabetic disease, hypertension, cancer and lower cholesterol level. Theaimed of this study is to know the effect of heating temperature and heating timeto the antioxidant activity of onion Dayak bulb extract (Eleutherine palmifolia).This study was using a completely randomized design (CRD) with factorialpattern. Two factor used in this study were heating temperature (75, 85, 95 ºC)and heating time (5, 10, 15 minutes). This study was performed in threereplications. The result showed that heating temperature and heating time has asignificance effect on the yield, antioxidant activity value and IC50. Thetreatment of 75ºC for 5 minutes of heating was the best combination of heatingtemperature and heating time with the value yield (76,50%), antioxidant activityvalue (63,72%), IC50 (33,05µg/ml), color: L* 43,25, a*-2,01, b* 18,4.Phytochemical analysis showed that the extract of onion Dayak bulb containsphenolic and flavonoid compounds
The application of gelatinisation techniques in modification of cassava and yam starches using precipitation method
Starches modified using the precipitation method which are added to edible film formulation were shown to lower water vapor transmission rates and increase the mechanical strength of the film. The effect may not only be due to the changes in starch morphology, but other aspects of the starch granules, such as their size and chemical properties in particular, are also suggested as reasons for improvements to the quality of edible film by modified starches. The aim of this research was to determine physicochemical changes in modified cassava and yam starches using several gelatinisation techniques in the precipitation method. The gelatinisation techniques used in this study were two methods of heating (using a hotplate and autoclave reactor + oven heating) and two types of starch solvent (distilled water and a mixture of distilled water and ethanol 1:1, v/v). The results showed that both cassava and yam starch granules modified using a hotplate at a heating temperature of 100 °C for 30 min were more badly damaged and smaller than those modified using autoclave reactor + oven heating at 140 °C for 1 h. However, the latter suffered more damage and were smaller in size when the heating time was increased to 3–5 h. All techniques applied in the modification increased the intensities of stretching vibration of O–H and C–H, and bound water bending vibration. The use of ethanol in the starch solvent enabled the starches to retain the shape and size of the granules despite the rearrangement of intra and intermolecular bonding as confirmed by FTIR spectra. © 2021, Association of Food Scientists & Technologists (India)